Risotto Mushroom Recipe is a rich, creamy rice dish made using tender Arborio rice, flavourful mushrooms, and Parmesan.
This dish tastes deeply satisfying, warm, and comforting. I made this risotto after watching a travel food show featuring Italian home cooking.
Inspired by the way it was carefully stirred and served, I decided to recreate it in my kitchen. Now I will show up and present step-by-step how to make this delightful Risotto Mushroom Recipe.
What Is Special About Risotto Mushroom Recipe?
Risotto Mushroom Recipe stands out for its creamy texture and rich, earthy flavour from slowly cooked mushrooms and rice.
The gradual addition of warm broth helps release the starch in the rice, creating a smooth and luxurious consistency.
Fresh thyme, garlic, and Parmesan enhance the depth of taste, making every bite satisfying. The careful stirring brings warmth and comfort to the dish.
This Risotto Mushroom Recipe transforms basic ingredients into a delicious, wholesome meal that feels both rustic and refined.
How To Prepare Risotto Mushroom Recipe?
Recipe Overview
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Course: Main or Side
Cuisine: Italian
Yield: Serves 4
Equipment Needed
- Large saute pan or Dutch oven
- Wooden spoon or silicone spatula
- Ladle
- Medium saucepan (to keep broth warm)
- Cheese grater (for Parmesan)
Ingredients
- 8 oz mixed mushrooms (e.g., cremini, shiitake, oyster, or button), sliced
- 1 ¾ cups Arborio rice (or any risotto rice)
- 4 tbsp butter
- ½ cup finely diced shallots (or yellow onion)
- 2 garlic cloves, minced
- ½ cup dry white wine
- 4 to 5 cups hot vegetable or mushroom broth (or chicken stock for non-vegetarian option)
- ¼ to ⅓ cup grated Parmesan cheese (or vegan Parmesan alternative)
- 1 tsp fresh thyme leaves, chopped
- Kosher salt and freshly cracked black pepper, to taste
- Chopped fresh parsley or chives, for garnish
Instructions
1. Warm The Broth
Start by pouring your vegetable or chicken broth into a medium pot and keep it on low heat. You’ll be adding it gradually to the rice later, so it needs to stay warm the whole time cold broth will mess with the cooking process and the texture.
2. Saute The Base Flavors
In a large pan, melt about 2 tablespoons of butter (or use olive oil if you prefer) over medium heat. Toss in the chopped shallots and cook for a couple of minutes until they turn soft and translucent. Add the garlic and stir for about 30 seconds don’t let it burn.
3. Cook The Mushrooms
Add your sliced mushrooms and a few sprigs of thyme. Let them cook down for 5–7 minutes, stirring now and then. They’ll release their moisture and start to brown nicely. Add a pinch of salt and pepper to taste. If you want to get fancy, scoop out about half the mushrooms and set them aside for garnishing later.
4. Toast The Rice
Pour in the Arborio rice and stir it around so it gets coated with the butter and any mushroom flavour left in the pan. Cook it for a minute or two you’ll notice the rice becomes slightly see-through around the edges. That’s your cue to move on.
5. Deglaze With Wine
Now add the white wine. Stir constantly until most of it cooks off and the rice has soaked up that extra layer of flavour.
6. Add The Broth Slowly
Grab a ladle and add a scoop of the warm broth to the rice. Stir regularly and let it absorb before adding the next ladle. Keep repeating this for about 18–22 minutes. Take your time slow and steady is what makes risotto creamy and rich. Stirring often helps release the rice’s starch, which is what gives risotto that signature texture.
7. Finish It Off
Once the rice is tender but still has a slight bite to it, stir in the last bit of butter and a generous handful of grated Parmesan. Taste it, then add more salt and pepper if needed.
8. Plate And Serve
Spoon the risotto into bowls and top with the mushrooms you set aside earlier. Sprinkle on some chopped parsley or chives, maybe a little extra Parmesan if you’re feeling indulgent. Serve it hot risotto waits for no one.
Note
Feel free to adjust the broth quantity based on your rice’s absorbency and desired creaminess. Don’t be afraid to stop adding liquid when the rice is just al dente it will continue to set off heat.
Nutrition Facts Per Serving
| Nutrition | Amount |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 50g |
| Protein | 9g |
| Fat | 15g |
| Saturated Fat | 8g |
| Fiber | 2g |
| Sodium | 600mg |
| Sugar | 2g |
Risotto Mushroom Recipe
This Risotto Mushroom Recipe brings together creamy rice and deeply savoury mushrooms in a dish that feels both comforting and elegant.
The main specialty of this Risotto Mushroom Recipe lies in its slow-cooked method, where warm broth is added gradually, creating a rich, silky texture.
The combination of earthy mushrooms, garlic, fresh herbs, and Parmesan creates deep, layered flavours. Each bite delivers softness, depth, and warmth.
This dish stands out for its careful preparation and balance of simple, wholesome ingredients turned into something special.
Expert Tips
● Use a wide pan for even rice cooking.
● Deglaze the pan fully with wine to lift flavors.
● Salt lightly during cooking, then adjust at the end.
● Keep rice slightly firm in the center not too soft.
● Garnish just before serving to keep herbs fresh and vibrant.
Serving Suggestions
1. Serve risotto mushroom alongside grilled chicken or roasted vegetables for a balanced meal.
2. Top risotto with freshly shaved Parmesan and a drizzle of truffle oil to enhance flavors.
3. Pair risotto mushroom with a crisp green salad dressed in lemon vinaigrette for freshness.
4. Add sauteed spinach or kale on the side to introduce vibrant color and nutrients.
5. Complement the dish with crusty garlic bread to soak up any remaining creamy sauce.
How To Make Risotto Mushroom Recipe Tastier?
To make Risotto Mushroom Recipe tastier, start by using a mix of fresh mushrooms for deeper flavor. Cook them until golden brown to bring out their richness.
Always use warm, homemade or high quality broth for better taste. Stir in a knob of cold butter and freshly grated Parmesan at the end for a silky finish.
Finish by topping with fresh herbs like parsley or chives. A splash of white wine while cooking adds depth and balances the dish beautifully.
How To Store The Finished Risotto Mushroom Recipe?
Store finished Risotto Mushroom Recipe in an airtight container to maintain freshness. Allow it to cool to room temperature before refrigerating.
Keep refrigerated for up to three days. When reheating, add a splash of broth or water to restore creaminess and heat gently over low heat while stirring frequently.
Avoid overheating to prevent the risotto from becoming mushy. For longer storage, risotto can be frozen in portioned containers for up to one month, then thawed overnight in the refrigerator before reheating.
Frequently Asked Questions
What Type Of Rice Is Best For Making Mushroom Risotto?
Arborio rice is ideal because it releases starch gradually, creating the creamy texture risotto is known for.
Can I Use Dried Mushrooms Instead Of Fresh?
Yes, but soak dried mushrooms in warm water first and use the soaking liquid as part of the broth for extra flavour.
Is It Possible To Make Risotto Without Wine?
Yes, simply replace the wine with extra broth or a splash of lemon juice for acidity.
How Do I Know When The Risotto Is Done?
The rice should be tender but slightly firm to the bite and the dish should be creamy, not dry.
Can This Recipe Be Made Vegan?
Yes, use vegetable broth and substitute butter and Parmesan with vegan alternatives.
Should Risotto Be Stirred Constantly?
Frequent stirring is important to release starch and prevent sticking, but constant stirring is not necessary.
Conclusion
I truly enjoyed creating and sharing this easy and delicious Risotto Mushroom Recipe with you. It was a simple yet flavourful success, and I hope it inspires you to try it in your own kitchen.
The rich, creamy texture and savoury mushroom flavour make it a dish worth savouring. Give it a try soon, and don’t forget to let me know how delicious it turned out for you!
More Mushroom Recipes You’ll Love
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The Ultimate Portobello Mushroom Recipe
Enoki Mushroom Recipe || You’ll Love
Chicken Mushroom Recipe | Comfort Food
Risotto Mushroom Recipe
Equipment
- Large saute pan or Dutch oven
- Wooden spoon or silicone spatula
- Ladle
- Medium saucepan (to keep broth warm)
- Cheese grater (for Parmesan)
Ingredients
- 8 oz mixed mushrooms e.g., cremini, shiitake, oyster, or button, sliced
- 1 ¾ cups Arborio rice or any risotto rice
- 4 tbsp butter
- ½ cup finely diced shallots or yellow onion
- 2 garlic cloves minced
- ½ cup dry white wine
- 4 to 5 cups hot vegetable or mushroom broth or chicken stock for non-vegetarian option
- ¼ to ⅓ cup grated Parmesan cheese or vegan Parmesan alternative
- 1 tsp fresh thyme leaves chopped
- Kosher salt and freshly cracked black pepper to taste
- Chopped fresh parsley or chives for garnish
Instructions
Warm The Broth
- Start by pouring your vegetable or chicken broth into a medium pot and keep it on low heat. You’ll be adding it gradually to the rice later, so it needs to stay warm the whole time cold broth will mess with the cooking process and the texture.
Saute The Base Flavors
- In a large pan, melt about 2 tablespoons of butter (or use olive oil if you prefer) over medium heat. Toss in the chopped shallots and cook for a couple of minutes until they turn soft and translucent. Add the garlic and stir for about 30 seconds don’t let it burn.
Cook The Mushrooms
- Add your sliced mushrooms and a few sprigs of thyme. Let them cook down for 5–7 minutes, stirring now and then. They’ll release their moisture and start to brown nicely. Add a pinch of salt and pepper to taste. If you want to get fancy, scoop out about half the mushrooms and set them aside for garnishing later.
Toast The Rice
- Pour in the Arborio rice and stir it around so it gets coated with the butter and any mushroom flavour left in the pan. Cook it for a minute or two you’ll notice the rice becomes slightly see-through around the edges. That’s your cue to move on.
Deglaze With Wine
- Now add the white wine. Stir constantly until most of it cooks off and the rice has soaked up that extra layer of flavour.
Add The Broth Slowly
- Grab a ladle and add a scoop of the warm broth to the rice. Stir regularly and let it absorb before adding the next ladle. Keep repeating this for about 18–22 minutes. Take your time slow and steady is what makes risotto creamy and rich. Stirring often helps release the rice’s starch, which is what gives risotto that signature texture.
Finish It Off
- Once the rice is tender but still has a slight bite to it, stir in the last bit of butter and a generous handful of grated Parmesan. Taste it, then add more salt and pepper if needed.
Plate And Serve
- Spoon the risotto into bowls and top with the mushrooms you set aside earlier. Sprinkle on some chopped parsley or chives, maybe a little extra Parmesan if you’re feeling indulgent. Serve it hot risotto waits for no one.
Notes
Nutrition Facts
Calories: 420 kcal | Carbohydrates: 50g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Fiber: 2g | Sodium: 600mg | Sugar: 2g“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”